Vegetable Dip Bread Bowl
Ingredients:
1 box KNORR vegetable soup mix (dry)
1 16 oz. Sour Cream
1 8 oz. Helmann’s mayonaise
1 10 oz. Frozen chopped spinach—thawed and drained well
1 can water chestnuts (optional)
1 loaf of Rye Bread—uncut (or any international breads they offer now in supermarkets)
Instructions:
- Mix soup mix, sour cream and mayo in medium bowl, cover and refrigerate for at least 4 hours.
- When the dip is ready, chop water chesnuts if using, and I usually chop the spinach into finer pieces, and mix into the dip.
- Take the loaf of bread and cut the top off. You can either cut it into bite-sized pieces or save top to cover the bread bowl.
- Hollow out the bread bowl and save the bread for dipping.
- Spread the dip into the bowl.
- I also usually get 1 extra loaf of a different bread to serve with it so there is enough bread. Or you can scoop remaining dip out and cut up the original bread bowl.
- It is then ready to serve.
Origin of Recipe: Michele Baer is famous for her Vegetable Dip Bread Bowl and the family always requests it for the annual Binger Christmas Party.